SPINACH & RI­COTTA STUFFED PASTA SHELL BAKE

SERVES 4 PREP + COOK 1 HOUR + COOL­ING

Woman’s Day (Australia) - - Food To Love -

500g large pasta shells

500g spinach, stems re­moved

600g firm ri­cotta

2 tbsp finely chopped fresh flat-leaf pars­ley, plus small leaves to serve

1 tbsp finely chopped fresh mint pinch ground nut­meg

2²⁄ cups (700g) bot­tled

3 tomato pasta sauce

½ cup (125ml) veg­etable stock

¹⁄ cup (25g) finely

3 grated parme­san

1 Cook pasta in a large saucepan of boil­ing wa­ter 3 mins. Drain. Cool 10 mins. Trans­fer to a tray.

2 Mean­while, pre­heat oven to 180°C/160°C fan. Oil a shal­low 2-litre (8-cup) oven­proof dish.

3 Boil, steam or mi­crowave spinach un­til wilted. Drain. Rinse un­der cold run­ning wa­ter. Drain. Squeeze ex­cess liq­uid from spinach, chop finely.

4 Place spinach, ri­cotta, herbs and nut­meg in a large bowl. Stir to com­bine. Spoon mix­ture evenly into pasta shells.

5 Com­bine sauce and stock in a jug and pour into oiled dish. Place filled pasta shells in dish. Sprin­kle with half the parme­san. Cover dish tightly with foil and place on an oven tray.

6 Bake 50 mins or un­til pasta is ten­der. Re­move foil, bake a fur­ther 10 mins or un­til golden. Cool 10 mins. Serve topped with re­main­ing parme­san.

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